Lime Chicken with Poblano Sour Cream is a delicious and flavorful dish that combines tangy citrus with the smoky heat of poblanos. The chicken is seasoned with a spice mixture and broiled to perfection, resulting in a crispy and golden brown exterior. The poblano peppers are charred under the broiler, then diced and mixed with sour cream, lime juice, and cilantro to create a creamy and zesty sauce.
The combination of the lime-marinated chicken and the rich poblano sour cream creates a harmonious balance of flavors. The dish is garnished with fresh cilantro and served with lime wedges for an extra burst of citrus. It’s a perfect meal for any occasion, whether it’s a weeknight dinner or a special gathering.
The Lime Chicken with Poblano Sour Cream is not only delicious but also easy to prepare. It’s a wonderful way to add a touch of brightness and heat to your chicken dishes, and the creamy sauce adds a delightful twist. Give this recipe a try and enjoy the vibrant flavors of lime and poblano in every bite.
SERVES: 4
INGREDIENTS:
- 4 large poblano chiles
- 1 large lime
- 1/2 cup sour cream or Mexican crema
- 2 tablespoons chopped fresh cilantro, plus a few sprigs for garnish (optional)
- 2 teaspoons kosher salt; more to taste
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 8 medium (5- to 6-ounce) bone-in, skin-on chicken thighs, trimmed
- 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Broil the poblanos, turning 3 times, until blackened, 12 to 15 minutes total. Put the poblanos in a medium bowl, top with a dinner plate, and let stand for 5 minutes.
- Meanwhile, cut the lime in half. Cut one half into wedges and squeeze the other half to get 2 teaspoons juice. Measure the juice into a small bowl and stir in the sour cream or crema and the chopped cilantro.
- Transfer the poblanos to a cutting board to cool a bit, then peel away the burned skin, discard the stems and seeds, and cut into 1/2-inch dice. Add to the sour cream mixture and stir to combine. Season to taste with salt.
- In a small bowl, combine the 2 teaspoons salt with the coriander, cumin, and pepper. Coat the chicken with the oil and season on both sides with the spice mixture. Put the chicken skin side down on the broiler pan, and broil until well browned, 7 to 10 minutes. Turn the chicken over with tongs and continue to broil, checking frequently, until the chicken is dark brown and cooked through (an instant-read thermometer should register at least 165°F), 4 to 6 minutes more. If the chicken threatens to burn before it’s cooked through, move the pan to a lower rack.
- Transfer the chicken to serving plates, spoon the poblano sour cream on the side, and garnish with cilantro sprigs, if using, and the lime wedges for squeezing over the chicken. Serve hot.
NUTRITIONAL INFORMATION:
PER SERVING
- 540 CALORIES | 39G PROTEIN | 4G CARB | 39G TOTAL FAT | 11G SAT FAT |
17G MONO FAT | 6G POLY FAT | 160MG CHOL | 700MG SODIUM | 1G FIBER
NOTE:
- Sour cream and lime juice temper the heat of roasted poblano peppers in this south western chicken dish. Cooking both the poblanos and the chicken under the broiler makes it super fast.
